Braised Hairtail in Brown Sauce(hong shao dai yu )

Braised Hairtail in Brown Sauce

Introduction:

Production steps:

Step 1: prepare the materials. (forgot to put the garlic in)

Step 2: cut off the tip of the mouth and tail of hairtail, remove the internal organs and gills, wash and cut into sections, sprinkle 1 spoonful of salt on the fish, marinate for 10 minutes, slice the ginger, flatten the garlic, peel and cut into sections with green onion

Step 3: add oil to the hot pot

Step 4: when the oil is six layers hot, slowly put the hairtail into the pot one by one, because the hairtail will have a little water drop, so when frying the fish, be careful that the hot oil may splash out

Step 5: fry the hairtail until golden yellow, then turn it over slowly and fry it until golden yellow. When frying hairtail, sprinkle 1 spoonful of salt on both sides and fry it

Step 6: add ginger and garlic

Step 7: pour in 4 spoonfuls of cooking wine

Step 8: pour 1 spoonful of soy sauce

Step 9: pour 1 spoonful of soy sauce

Step 10: pour 1 spoonful of sugar

Step 11: pour 1 teaspoon oyster sauce

Step 12: add water, no hairtail, put on scallion section, fire, do not cover

Step 13: boil over high heat to leave a little juice

Step 14: add scallion, cook for 1 minute, sprinkle with chicken essence

Step 15: serve

Materials required:

Fresh hairtail: 1 500g

Scallion: 2

Ginger: 1 yuan

Garlic: 5 pieces

Oyster sauce: 1 teaspoon

Salt: 3 teaspoons

Cooking wine: 4 teaspoons

Raw soy sauce: 1 teaspoon

Old style: 1 spoonful

Sugar: 1 teaspoon

Chicken essence: appropriate amount

Note: 1. When choosing hairtail, you should choose the bright body without skin scratch and the bright red gills, which is the fresh hairtail. 2. Wash hairtail and cut it into sections, marinate it with 1 spoonful of salt for 10 minutes, which can make the fish taste better. Do not marinate it too long. If it is too long, the fresh hairtail will turn into salty hairtail. 3. When frying hairtail, slide the hairtail slowly from the edge of the pot, so as not to splash hot oil on people. 4 Put down the scallion section at the same time to remove the fishiness. 5. Don't cover the pot when cooking

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Hong Shao Dai Yu